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Sweet Chili Chicken Bowl with Coconut Lime Drizzle

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Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant, balanced meal featuring tender chicken coated in sweet chili sauce, served over rice with fresh vegetables, and topped with a creamy, tangy coconut lime drizzle. It’s a quick, wholesome recipe perfect for weeknights or meal prep.

Ingredients

  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tbsp olive oil
  • 1/3 cup sweet chili sauce (store-bought or homemade)
  • 1/2 cup full-fat coconut milk
  • 1 tbsp fresh lime juice
  • 1/2 tsp lime zest
  • 1 tsp honey or maple syrup
  • Pinch of salt
  • 2 cups cooked rice (white, jasmine, or brown)
  • 1/2 cucumber, sliced or diced
  • 1/2 cup shredded carrot
  • 1/2 cup thinly sliced red cabbage
  • 1 avocado, sliced
  • Fresh cilantro or mint (optional, for garnish)
  • 1 tsp sesame seeds (optional)

Instructions

  1. Cook rice according to package instructions and set aside.
  2. Season chicken with salt, pepper, and garlic powder.
  3. Heat olive oil in a skillet over medium-high heat. Cook chicken until golden and fully cooked.
  4. Add sweet chili sauce to the skillet and toss to coat. Simmer for 1–2 minutes until sticky and glossy.
  5. In a small bowl, whisk together coconut milk, lime juice, lime zest, honey, and a pinch of salt to make the drizzle.
  6. To assemble, divide rice into bowls. Top with sweet chili chicken, cucumber, carrots, cabbage, and avocado.
  7. Drizzle with coconut lime sauce and garnish with cilantro, mint, or sesame seeds if using.
  8. Serve immediately or store components separately for later.

Notes

  • Swap rice with quinoa, noodles, or cauliflower rice for variety.
  • Use tofu or chickpeas for a plant-based version.
  • Top with roasted peanuts or wonton strips for extra crunch.
  • Rotisserie chicken works well for a shortcut version.
  • Store drizzle in the fridge and stir before using.

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